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Method

1. Preheat the oven to 220ºC, gas mark 7. Heat the oil in a frying pan and fry the leeks for 5 minutes. Place half in a shallow ovenproof dish, top with half the potatoes and sprinkle over the beans. Top with remaining leeks and then potatoes.

2. Blend the stock cube with 300ml boiling water and pour over the potatoes, season with black pepper.

3. Sprinkle with the cheese and bake for 40 minutes until golden and tender.